by achipley in Healthy Recipes, October 4, 2016
by Dana Angelo White in Healthy Recipes, October 16, 2014
This time of year, dozens of clusters of green and purple grapes take over the outside wall of my garage. I pop them into my kids’ lunches every day for weeks at a time and serve them again as an after-school snack. They also make an easy appetizer, set out in a pretty bowl with a hunk of good cheese. Inevitably, though, my family’s ability to eat endless amounts of raw grapes starts to wane. Before I know it, the fruit is spilling out of my refrigerator and I’m racking my brain to find new uses for it.
Most recipes for grapes — jellies, jams and desserts — call for combining them with a lot of sugar. These uses also often dispense with the skins, which provide healthy fiber. Besides containing fiber, grapes are an excellent source of antioxidants known as polyphenols, which are associated with a reduced risk for developing several types of cancers.
To retain all that healthy goodness, it was time to think beyond dessert. That’s when I came upon the idea of roasting grapes to make savory compote. Bonus: That would help me sneak grapes into dinner too.
Roasting grapes at high heat intensifies both their flavor and sweetness. For balance, I mix them with a little balsamic vinegar, some red onion and a few sprigs of rosemary — an herb that grows just a few feet away from my wall of grapes. After they cook for 20 minutes in the oven, I’ve got a delicious topping for any type of meat. In this recipe, I’ve paired the compote with sauteed boneless, skinless chicken, which is low in saturated fat and an excellent source of protein, but this compote would also be a good match for pork tenderloin or chicken sausage. Leftover roasted grapes are tasty spooned onto rye crackers spread with goat cheese or ricotta cheese — lunch for the adult set. Read more
by Dana Angelo White in Uncategorized, September 8, 2012
It’s fall, peak season for sweet, plump, juicy grapes. If you thought grapes were just for snacking, you’re missing out. They’re loaded with fiber, rich in vitamins, and great for sipping, roasting, and baking. Read more
by Toby Amidor in Healthy Recipes, In Season, September 9, 2011
Who knew you could do so many healthy and delicious things with grapes – check out all 30 of them!
1. Find out which state is the largest grape producer in the U.S.
2. Make grape gazpacho.
3. Grapes boast B vitamins like thiamin and vitamin B6.
4. Visit your farmers’ market for lesser known varieties.
5. To prevent choking, always cut grapes in half for the little ones.
by Dana Angelo White in Farmers' Market Finds, September 2, 2010
Grapes are in season right now. Get them fresh off the vine and try some of our favorite ways to prepare them.
When, Where, & What?
Grapes (Vitis spp, Vitaceae) are edible berries grown in clusters on small shrubs or vines. They grow best in temperate zones such as Italy, France, Spain, Mexico and Chile. New world settlers found that grapes brought over from Europe didn’t survive the winter cold and were prone to fungal diseases. They developed the hybrid varieties found in America today. Today California is the largest producer of “table grapes” – the kind for snacking.
There are thousands of varieties of grapes. Some are grown for wine production while others are grown to be eaten as-is. Concord grapes are used to produce grape juice, jams and jellies. They’re blue in color, with a thick, chewy skin and contain seeds. They’re sold as table grapes along with other varieties like Interlaken, Lakemont, Einset Seedless and Venus. Muscat grapes are turned into raisins while Riesling grapes are used to produce wine. Dana found fun varieties when she scouted her local farmers market including Mars and Juniper grapes.
Grapes are typically round or oval, smooth skinned and juicy. Some varieties contain seeds while others are seedless. Some are “slip skin” where the skin can easily be removed while other varieties have skin that is tough to remove. Grapes are divided into categories by color: white or black (or red). White grapes range in color from pale yellow-green to light green, while black varieties range in color from light red to deep purple. In the U.S., peak season for grapes is August through October.
by Karen Ostergren in Uncategorized, September 19, 2009
Get an astronomy lesson and an after-school snack wrapped into one with these incredibly gorgeous grapes. Mars and Jupiter grapes are hitting the market now — find out why they’re out of this world.
Learn more, plus 2 grape snack recipes »
by Dana Angelo White in Farmers' Market Finds, September 9, 2009
This week, you all shared ideas about how you make unique sandwiches and use your favorite condiments. Plus, a question on whether “seedless” grapes are natural.
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You might think grapes aren’t anything special to find at the farmers’ market, but locally grown grapes look different than anything I’ve seen at the grocery store. I picked some up this week to see what they were all about.
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